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Glop Recipe

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This recipe for Glop, by , is from The O'Leary Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karen Jewell O'Leary

Category:
Category:

Ingredients:  
Ingredients:  
1 skinless, boneless chicken breast per serving
3 stalks celery, cut in large pieces
2 carrots, cut in fine slices
1 can sliced water chestnuts
1 can mushrooms
1 can chicken broth
1 can cream of chicken soup
2 mediums onions, chopped in big pieces

Directions:
Directions:
Heat electric skillet to 350 with 2 tablespoons olive oil. Brown chicken; remove from skillet. Saute onions. Add celery, carrots, water chestnuts, broth and cream soup; stir until blended.

Add chicken. Cover and simmer about 30 minutes; stirring periodically. Serve over rice or mashed potatoes.

Personal Notes:
Personal Notes:
When I served this recipe to my friend Steve, he asked what it was called. When I said "chicken casserole," he gave it the name "Glop."

 

 

 

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